Sharon Dime Bar Cake_1

Combining no-churn ice cream, caramel sauce, Dime bars, chocolate sauce and peanut praline, this divine frozen bombe just screams ‘EAT ME’! It’s best made a day in advance, to give it plenty of time in the freezer. You can also make mini versions in small jelly moulds that total the same volume. As the mix contains raw eggs, it is not suitable for pregnant women, very young children or anyone frail. (Recipe from Sharon Hearne Smith’s, No Bake Baking available on amazon.)

Serves 8–10
12 x 28g Dime bars (in their wrappers)
50g caster sugar
4 eggs, separated
1 tsp vanilla extract
250g mascarpone
400ml double cream
600ml Almond Caramel Sauce, at room temperature
125ml Chocolate Sauce, at room temperature
150g peanut Praline, broken into small shards

Line a 2-litre round, plain sided bundt tin, jelly mould or bowl with a double layer of cling film, leaving at least 10cm hanging over the edges. With the Dime bars still in their wrappers, smash into small pieces with a rolling pin, then open ten packets and tip into a bowl.

Combine the sugar, egg yolks and vanilla extract in a large bowl, and beat in the mascarpone until smooth and well blended. Using an electric whisk, beat the egg whites to stiff peaks. Whisk the cream in a large bowl until just stiff. Fold the cream into the mascarpone mix until blended, then gently fold in the egg whites.

Spoon a third of this mix into the mould. Scatter with half the opened Dime bar pieces, placing some close to the outside of the mould, and drizzle with a third of the caramel sauce. Repeat the three layers, finishing with the creamy mix, leaving a third of the caramel sauce for serving. Cover with the excess cling film and freeze for at least 8 hours or overnight until frozen solid.

Remove from the freezer 15–20 minutes before serving to soften a little. Unwrap and lay a cake stand or round plate upside down on top. Turn both over together, allowing the bombe to drop down. Remove the mould and peel off the cling film. Drizzle with a few spoonfuls of the caramel sauce and all the chocolate sauce. Scatter with the two reserved packets of Dime bar pieces. Stick half the peanut praline shards into the top and scatter the rest over the top. Serve at once, with the remaining caramel sauce in a small jug. Leftover bombe should be frozen straight away. Freeze individual portions in lidded plastic tubs. They will keep for up to a few months.